Tangy beetroot falafels

Savoury beetroot falafel with chickpeas

If you’re a legume lover, you’re bound to have already tried falafel. But have you tried beetroot falafel? If not, now’s your chance, because we’re about to share the recipe for beetroot falafel with you! Beetroot, with its vibrant colouring, gives falafel an attractive appearance and also provides chickpeas with beneficial vitamins and minerals. They are quick and easy to make, almost just a matter of mixing! Tasty beetroot falafel are perfect for lunch or dinner, or as a light snack when you’re hungry and want to grab a quick bite.

Quantity: 9 falafel
Preparation time: 45 minutes
Severity: light
To prepare you need:

• 1 packet/jar of chickpeas
• 2 smaller sized raw beetroot
• 1 large handful of fresh parsley
• 3-4 cloves of garlic
• 1 tbsp tahini
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon ground cumin
• sea salt and pepper
• a more powerful blender/cooker
• oven plate
• baking paper

How to prepare beetroot falafel?

Pour the chickpeas onto a baking tray lined with baking paper and bake in the oven at 180 degrees for 10-12 minutes. While the chickpeas are cooking, wash, peel and grate the beetroot. Then place all the ingredients – the cooked chickpeas, grated beetroot, garlic cloves and seasonings into a blender or food processor and blitz until smooth.

Shape the dough into small balls (flatten the balls if you like to make bagel-shaped falafels), place them on a baking tray lined with baking paper and bake for 20-30 minutes. Allow to cool slightly and serve with anything you like!